Abstract
Apples of the York Imperial, Rome Beauty, Red Delicious and Golden Delicious varieties have been evaluated for their capacity to reduce the ceric ion and oxidation-reduction potentials, during growth and storage, and true water content during storage, at approximately biweekly intervals. Three periods of change occurred in reducing capacity throughout growth and storage. No direct relation was obtained between the ceric ion reducing capacity of the apples and the concentration of reducing sugars present. The difference in potentials between the growing and storage periods was significant at the 0.05 level; such evaluations should be a measure of the oxidative state of the fruit. True water evaluations by toluene distillation and water traps were shown to be significantly lower than those obtained by oven drying.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
